German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Mulled Cranberry Apple Compote

Mulled Cranberry Apple Compote

 The awakening of the holiday season lists cranberries on the menu.  For most people, a little dab will do you.  I enjoy the tartness to mellow the sweetness of the turkey meat plus all of the nutritional value.

Ingredients:
Mulling Spices
2 cinnamon sticks
2 star anise
6 whole cloves
3 whole allspice
Peel of ½ orange
Peel of ½ lemon
Compote
12 ounces of cranberries
3 tart apples peeled, cored and diced (Granny Smith or Empire)
2 ½ cups sugar
2 tablespoons lemon juice
½ cup water
Pinch of salt

Directions:

Put all mulling spices in cheesecloth and make a sachet.                                                                                   

Add the sachet and all ingredients into a heavy bottomed nonreactive pot and bring to a boil and bring to a simmer over low heat until most of the cranberries have burst and apples have cooked through, about ½ hour. 

Remove the pot from heat and keep mulling spices in compote until cool. Take the sachet of mulling spices out before serving.  Yield:  One Quart

Pistachio And Cranberry Biscotti

Pistachio and Cranberry Biscotti

These green and red studded biscotti are a holiday tradition at my house. They go great with a cup of coffee in the morning.

Ingredients:

2¼ cups all purpose flour

1½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, at room temperature
¾ cup sugar
2 large eggs
1 tablespoon grated lemon peel
1½ teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
¾ cup shelled natural unsalted pistachios

Directions
Preheat oven to 325° F. Line 3 large baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Cream together butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time.
Mix in lemon peel, vanilla and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).

Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 10-inch-long log and flatten to about 3 inches wide. Carefully transfer logs to one of the prepared baking sheets, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into ½-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. 

Bake until firm and pale golden, about 12 to 15 minutes per side. Transfer cookies to racks and cool. Makes about 30 biscotti.                                                                                                                                                                   

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.

Wechmann Bread ~ Stutenkerl

Wechmann Bread ~ Stutenkerl

Today, the recipe comes from a family friend in  Germany with a tradition and lesson for all especially the children.  The recipe was offered by Melanie who was an au père for our son and daughter-in-law twenty-three years ago.  Today Meli, as we call her, is married to Leo and together they have two beautiful blonde daughters.  

Meli grew up in the city of Wuppertal.  The recipe shared is a traditional bread in Germany.  Depending on the region, it is eaten on the feast day of St. Martin, St. Nicholas, or Easter.

In Germany the holiday of St. Martin is celebrated November, 11th, called "St. Martin Day“. Centuries ago, St. Martin was a bishop who shared his coat with a very poor man. It was a cold winter night and the man sat outside the city walls. 

Every year on St. Martin Day, the kids make little lanterns and go on a "parade“ together. There is a "St. Martin" on a horse, and the kids follow singing songs. 

To celebrate the day, people also eat "Martinsbrötchen“ (Martin bread) which they can share. In Mel's hometown Wuppertal – as in many other regions in the west of Germany, a different tradition developed. People eat so called „Weckmänner“. They have many names, including „Stutenkerl“ and Klausenmann.  

They represent St. Martin or sometimes St. Nikolaus celebrated November 11 or December 6. 

This year, Melanie's Dad made some Stutenkerle ("Male boy") for the family by himself. Here is the recipe:

Stutenkerl-Recipe / Weckmann-recipe/Martinstag recipe

Ingredients:

1 cup milk
1/3 cup sweet butter
3 tbsp shortening
1 cup sugar
3 tbsp real vanilla extract
1 lemon, grated peel
1 packet rapid yeast 1/4 ounce
3 tbsp warm water
4 whole eggs
6-2/3 cups flour
1 egg beaten with 2 tablespoons water for glazing
clay pipe one pipe per Weckman

Directions:

Mix yeast with warm water and 1 tablespoon of sugar.

Place flour in a large bowl, make a well in the middle of the flour and pour yeast mixture into the well, cover and let rise for 20 minutes.

Combine milk, butter, shortening, and sugar in a saucepan and heat gently then set aside to cool.

Mix 4 eggs with vanilla extract and lemon peel and beat until smooth. Add to milk mixture once cooled down.

Add milk mixture to flour and mix all the ingredients together. Knead into a ball, dust with flour and let rise for 45 minutes

Roll dough and divide into 10 pieces to form into gingerbread men shaped Weckmänner. Place the Weckmänner on a large baking sheet covered with baking or wax paper, making sure to leave enough room between each shape. Let rise for a further 20 to 45 minutes.

Beat 1 eggs and mix with water

Brush Weckmänner with egg/water mixture, decorate with raisins and dried cranberries for the eyes and buttons, and a clay pipe.

Bake at 325 to 350 degrees F for 10-15 minutes.

Lebkuchen

Lebkuchen  Alice Smith

Whip until foamy:

4 eggs

180g icing sugar

Add mixing in all spices and nuts:

a pinch of ground cloves

a pinch of ground nutmeg

1 tablespoon cinnamon

dash of salt

the peel of one organic lemon

175g ground almonds

175g ground hazelnuts

175g candied lemon peel

85g candied orange peel

45 wafer papers for baking 7cm

Glaze or icing;

150g icing sugar

water  

chocolate overture

Melt a ready made package of chocolate couverture OR mix 3-4 tablespoons water with 150g icing sugar and spread on top of the Lebkuchen.

Bake in a 200C oven for about 25 minutes.

Easy Apple Strudel

Easy Apple Strudel

Made popular in the 1700s by the Hapsburg Empire, today apple strudel is considered the national dish of Austria. The oldest strudel recipe on record was handwritten in 1696 and can be found at the Viennese City Library.

Ingredients:

1 sheet (1/2 box) frozen puff pastry dough, thawed
1/2 C sugar
1/4 C walnuts, finely chopped
5 T raisins
1/2 tsp lemon peel, freshly grated
1 tsp cinnamon
2 or 3 Pippin or Granny Smith apples (approx 3 C chopped)
1 T toasted plain dry bread crumbs
2 T butter, melted

Directions:
Preheat oven to 400°F (204°C). On a very lightly floured, plain-weave kitchen towel, lay out puff pastry dough. 

Lightly flour top and gently roll out to a thin rectangle about 14" x 17", sealing any tears in the dough. Dough will be quite thin; do not overhandle. Set aside, keeping dough on towel.

Peel, core and chop apples into small chunks. Toss with sugar, walnuts, raisins, lemon peel and cinnamon.

Lightly brush dough with 1/4 of the melted butter. Sprinkle with dry bread crumbs. Add apple mixture in the center of dough, leaving a 1-inch margin around the filling. Fold in 1-inch along three sides of the dough, leaving 1 long side unfolded. 

Moisten all folded edges and remaining flat dough edge lightly with water. Using the towel to assist you, roll the dough toward the unfolded edge, enclosing the filling. Press gently but firmly on bottom seam and sides to seal.

Using the towel as a sling, transfer strudel seam side down to a cookie sheet; gently remove towel. Brush lightly with the remaining melted butter, and prick sparingly along the top with a fork. 

Bake about 30 minutes or until golden brown. Cut crosswise into 12 pieces and serve warm with vanilla ice cream or a vanilla custard sauce.   Makes 12 servings.

Christmas Stollen

Christmas Stollen

This is a tried and true recipe from a friend whom I went through all twelve grades of school.  Dorothy continued for many years to bake her mother's fruit cake recipe for her mother's friends after her mother passed away.   Today she remembers her friends with this Christmas Stollen.  This is a nice make ahead recipe.

Ingredients

1/2 cup golden raisins
1/2 cup currants
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon brandy or dark rum
1/4 cup diced candied orange peel
1/4 cup diced candied lemon peel
1/8 cup diced candied ginger
1/4 cup slivered almonds
3/4 cup whole milk
1 (1/4 ounce package) active dry yeast
2 tablespoons warm water
3 1/4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1/4 teaspoon salt
1 extra-large egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
Confectioners Sugar

Directions:

The night before baking, in a bowl combine the raisins, currants and cranberries with 1/2 cup brandy and let the mixture soak overnight.  In the morning, add citrus peels, ginger and almonds to bowl and set aside.

Make a starter, heat milk in a small pot over low heat until lukewarm, or about 100 degrees.  In a large bowl, whisk yeast with 2 tablespoons warm water, then slowly add warm milk, whisking to break up clumps.  While whisking, slowly add 1 cup flour, stirring until the mixture is homogenous.  Wet a kitchen towel with hot water, wring it out well and use it to cover the bowl.  Set bowl in a warm place with a temp of about 80 degrees and let the least develop for one hour.

Meanwhile, melt butter and pour it into a large bowl. Add sugar and salt, whisking until sugar melts.  Add yolk, whisk until mixture is homogenous, then add lemon zest and nutmeg, whisking to combine.

Once starter is ready, slowly add the butter mixture to it, stirring to combine.  While stirring ad 1 cup flour, then mix in remaining brandy.  Stir in another 1 1/4 cups flour.  If dough becomes to stiff to mix with a spoon, gently knead flour into it.

Turn dough out onto a lightly floured surface and knead until soft, pliable and shiny, 10 minutes.  Form dough into a ball and place in a large buttered bowl.  Cover bowl with a cloth soaked in hot water and wrung out well, and set aside in a warm spot until doubled in size, 1 1/2 to 2 hours.

Once dough has risen heat oven to 350 degrees.  Gently remove dough from bowl and transfer to a lightly floured surface.  Knead dough 2to 3 times, then gently pull and stretch it out until it is as flat as possibleDrain fruit and almonds and mix with 3 tablespoons of flour.  Pour mixture onto dough and roll the whole thing up folding ends over so fruit is encased.  Knead dough to distribute fruit and nuts evenly.  Fruit will fall out of dough at first, just tuck loose pieces back in until everything stays together.  Re-flour work surface to keep dough from sticking.

Divide dough int two pieces.  Pull each piece into a long fairly flat rectangle, about 16 inches long, 5 inches wide and 1 inch thick, the fold loaves in half crosswise so each is now 8 inches long and two inches thick.  Place loaves on a baking sheet lined with parchment paper and bake until the tops are golden brown, about 35 minutes.  Loaves will spread and flatten a bit during baking.

Remove loaves from oven and, while they are still warm, brush with some melted butter.  Cover with a thick dusting of confectioners sugar.  Allow to cool and dust with another thick layer of confectioners sugar. 

*Wrap well in two layers of plastic wrap and let rest at room temperature 1 to 2 weeks before eating to allow flavors to develop.